Enchiladas a la Tex-Mex

August 26, 2009

Yum! These enchiladas turned out great! I adapted the recipe from Homesick Texan‘s The Essence of Tex-Mex cheese enchiladas. Speaking as a fellow homesick Texan, they were delicious and definitely authentic tasting! Recipe follows.

Also should be receiving a biscuit recipe from my grandma soon! Strawberry shortcake (still in time for all the yummy summer berries to still  be out) and breakfast biscuits here we come!

Homemade enchiladas

Homemade enchiladas

Chili Gravy (from Robb Walsh)


1/4 cup lard (or vegetable oil)

1/4 cup flour

1/2 tsp black pepper

1 tsp salt

1-1/2 tsp powdered garlic

2 tsp ground cumin

1/2 tsp dried oregano

2 T chile powder

2 cups chicken broth (or water)

Makes 2 cups gravy

Taco meat


1 lb lean ground beef

1 packet taco seasoning


Brown ground beef.

Add seasoning and water, stir and let simmer for 3-4 minutes.

Set aside.

Beef Enchiladas


8 corn tortillas

3 cups shredded cheddar cheese (can make it with Velveeta for extra melting oomph and good ol’ Tex-Mex authenticity)

One medium onion, diced

2 cups chili gravy


Preheat the oven to 450.

Wrap tortillas in cloth and warm in microwave for about 30 seconds.

Pour 1/2 cup of chili gravy in a baking pan.

Take a tortilla, put 1/4 cup of cheese, 1 tablespoon of onion, and 1 table spoon beef in the center and roll it.

Place rolled tortilla in baking dish, seam side down.

Continue with remaining tortillas.

Take remaining chili gravy, and pour it over the rolled tortillas.

Sprinkle remaining cheese and onions on top.

Bake for 10 minutes or until sauce is bubbly and cheese is melted.

Makes 8 enchiladas.


One Response to “Enchiladas a la Tex-Mex”

  1. thewellnicechronicles Says:

    soooo hungry. That meal seems pretty impressive for cooking in such a tiny kitchen. Nanzi-1 Kitchen-0. Thats the score as far as I know. I expect to see more scores.

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